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Messages - emack212

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Beer Recipes / Re: Partial Mash English IPA
« on: July 31, 2013, 06:04:56 PM »
Thanks for the input.  I wasn't really focused on the mash PH and the water make up.  I figured that the LME would rectify any water hardness issues and I pretty much hit my expected mash efficiency.  Sounds like Morticai and Kramer, you both are recommending I should look at doing a full up BIAB vs partial mash by getting rid of the sparge step, which sounds like a good idea.  I've read that not sparging in BIAB doesn't take anything away from the final beer.  I need to research the PH issues a bit more.  Thanks again.

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Beer Recipes / Re: Partial Mash English IPA
« on: July 28, 2013, 11:57:56 AM »
Made another batch based off of this, but mixed it up into an American IPA instead.  Would appreciate any comments on the recipe/partial mashing.

2lbs Maris Otter Pale Malt
.75lbs Simpsons Golden Naked Oats
1lb Simpsons Caramalt
1lb Munich Malt

Mashed with 5 quarts of bottled water @ 164
1 hour Mash rest @152
Raise temp to 170
Sparge with 5 quarts of water at 170

Add in additional water to = 5.5gal boil volume
Add in FWH 1oz Yakima Magnum 13% and bring to boil

15 min - Add 1oz Summit 18% and Irish Moss
15 min - Add 6lbs Maris Otter LME
5 min - Add in 1oz Simcoe 13%
0 min - Add in 1oz Simcoe 13%
0 min - Add in 1lb dextrose

Fermented with American Ale yeast (1056) w/ starter at 68 degrees

Will add 1oz Simcoe 3 days prior to bottling

OG=1.073 FG=1.018  7.13%ABV  78.07IBUs (theoretical)

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Beer Recipes / Partial Mash English IPA
« on: April 13, 2013, 02:10:47 PM »
Hi, I've brewed a lot of extracts, but just started creating my own partial mash recipes.  I brewed this one and it came out with a pretty strong oak flavor, but very tasty.  I was wondering about the soundness of the base recipe.  In the future I may leave out the oak to really taste what lies below...

2lbs Maris Otter Pale Malt
.5lbs Simpsons Golden Naked Oats
1lb Simpsons Caramalt
1lb Munich Malt

Mashed with 5 quarts of bottled water @ 164
1 hour Mash rest @152
Raise temp to 170 and hold 10 minutes
Sparge with 5 quarts of water at 170

Add in additional water to = 5.5gal boil volume
Add in FWH 1oz Warrior 15% and bring to boil

30 min - Add 2oz East Kent Goldings
15 min - Add 1oz East Kent Goldings and Irish Moss
15 min - Add 6lbs Maris Otter LME
0 min - Add in 1oz East Kent Goldings

Fermented with Neobritannia Ale yeast w/ starter at 68 degrees

Added 6in med toast american oak spiral to secondary 12 days prior to bottling
Added 1oz East Kent Goldings 7 days prior to bottling

OG=1.065 FG=1.018  6.16%ABV  (actual)  85.38 IBUs (theoretical)

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